Fresh Salmon Cakes With Apricot Remoulade

These fresh made salmon cakes are packed with flavor from sauteed vegetables. The light breading and apricot remoulade bring this tasty appetizer together.

Servings: 8 cakes

Ingredients:

½ cup

Finely Diced Shallots

¼ cup

Thinly Sliced Celery

2

Garlic Cloves, finely minced

½ cup

Shredded Carrot

¾

Packed Cup Finely Chopped Kale

1 Tbsp

Olive Oil

1 lb

Cooked Salmon, roughly crumbled

1

Egg, lightly beaten

¼ cup

Mayonnaise

¼ cup

Seasoned Breadcrumbs

¼ tsp

Garlic Salt

⅛ tsp

Ground Black Pepper

⅓ cup

Seasoned Breadcrumbs, for coating

¼ cup

Olive Oil, for pan

¼ cup

Apricot Preserves

½ cup

Mayonnaise

2

Scallions, thinly sliced

Directions:

Place the shallots, celery, garlic, carrots, and kale, with one tablespoon of olive oil, in a large skillet. Saute, over medium heat, for 4-5 minutes, until vegetables are fragrant and tender, being sure to stir frequently. Remove from heat and set aside. Roughly crumble the cooked salmon into a large mixing bowl. Add the egg, 1/4 cup mayonnaise, 1/4 cup breadcrumbs, salt, and pepper. Stir all of the ingredients together until just combined. Fold in the sauteed vegetables. Take 1/4 cup of the salmon mixture and gently roll between hands to form a patty. Roll the patty in breadcrumbs. Place 1/4 cup of olive oil into a large skillet. Place the salmon cakes in the pan, and cook over medium heat, for 4-5 minutes on each side. Mix together the apricot preserves, 1/2 cup mayonnaise and scallions until combined. Serve each salmon cake over a bed of baby spinach with a dollop of remoulade.